Mushroom bruschetta

You may have noticed one or two mushroom recipes to date, I
do like my fungi.

Growing up in Ireland
I used to go mushroom picking in the fields around the village I lived in. I
wasn’t picking anything exotic other than common field mushrooms. Normally that
activity was coupled with picking blackberries or whatever wild berries were in
season at the time. I suppose these days it would be called “foraging”, I’ll
stick to calling it picking stuff out of
the ground and off bushes if you don’t mind!My other half and I used to go to
this Italian place in Northampton many years ago and they did this really
creamy, garlicy bruschetta as a starter. So this is my take on it, I’ve added a
few luxury bits to it such as the parmesan and truffle oil.

2 thick slices focaccia or sourdough breadOlive oil for brushing on the bread

To make the toppingMelt the butter in a pan, add the mushrooms and cook on a medium heat for
about 5-7 minsTurn up the heat add the vermouth and cook for 30 secondsLowering the heat to medium, add the cream and cook until the mushrooms and
cream form a thick sauceTurn off the heat, add the parsley, chives and parmesan and stir through to
combineSeason with the lemon juice salt and pepper

Prep the breadI like to use a sour dough bread but focaccia or a baguette will do just as wellBrush the bread slices with olive oil on both sides and toast under the
grill until nice and crispSlice a garlic clove in half and rub the cut side over the bread

To serve

Place the bread on a plate, top with the mushroom topping and drizzle with the
truffle oil